Mom's Chicken Soup
Nothing comforts like homemade chicken soup. Use canned broth and leftover cooked chicken to make it fast and easy.
Recipe from Ladies' Home Journal
1 tablespoon olive oil
3 carrots, cut into 1/4-inch dice
2 medium onions, diced
2 ribs celery, cut into 1/4-inch dice
10 cups homemade or canned chicken broth
1 3/4 teaspoons salt
1/4 teaspoon thyme
2 1/2 - 3 cups diced, cooked chicken (see LHJs Chicken Broth recipe, if using)
2 cups cooked egg noodles
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.
Per Serving: cal. (kcal) 465, Fat, total (g) 16, chol. (mg) 156, sat. fat (g) 5, carb. (g) 26, pro. (g) 52, sodium (mg) 947, Percent Daily Values are based on a 2,000 calorie diet
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